An Easy Sourdough Bread Recipe for Beginners (Step-by-Step Guide)

There’s something so special about making sourdough from scratch. It’s slow, intentional, and incredibly rewarding. The smell of fresh bread filling your kitchen, the crisp golden crust, the soft airy inside—it’s worth every step.

July 10, 2026

If sourdough has ever felt intimidating, this simple recipe will help you break it down into manageable, doable steps.

Click here for a FREE DOWNLOADABLE recipe!

Ingredients You’ll Need

100 g active sourdough starter
345 g warm water
400 g white bread flour
55 g whole wheat bread flour
10 g salt

Make sure your starter is active and bubbly before you begin. This is what helps your bread rise beautifully.

Step 1: Mix Your Dough

In a large bowl, combine your sourdough starter and warm water. Stir until mostly dissolved.

Add in both flours and mix until a shaggy dough forms. Let it sit for about 30 minutes (this is called the autolyse stage—it helps develop gluten and improves texture).

After 30 minutes, add the salt and mix it in well. The dough will feel sticky—that’s normal.

Step 2: Stretch and Folds

Instead of kneading, sourdough uses a gentler method called stretch and folds.

Over the next 2 hours:

Every 30 minutes, stretch one side of the dough up and fold it over itself
Rotate the bowl and repeat 3–4 times

This builds strength in your dough without overworking it.

You’ll notice it becoming smoother and more elastic with each round.

Step 3: Bulk Fermentation

Cover your bowl and let the dough rise at room temperature for about 4–6 hours.

The dough is ready when:

It has visibly risen
It looks airy and slightly puffy
Small bubbles are forming

This step depends on your kitchen temperature, so don’t rush it—watch the dough more than the clock.

Step 4: Shape the Dough

Lightly flour your surface and gently turn out the dough.

Shape it by folding the edges into the center, then flipping it over and tightening it into a round loaf.

Let it rest for 20–30 minutes.

Then do a final shaping to build tension (this helps your bread rise nicely in the oven).

Step 5: Cold Proof Overnight

Place your dough into a floured bowl or banneton (seam side up), cover it, and refrigerate overnight (8–12 hours).

This slow fermentation develops that classic sourdough flavor and makes the dough easier to handle.

Step 6: Bake Your Bread

Preheat your oven to 500°F with a Dutch oven inside.

When ready:

Turn your dough onto parchment paper
Score the top with a sharp knife or blade
Carefully place it into the hot Dutch oven

Bake:

20 minutes covered
20–25 minutes uncovered until golden brown

Let it cool completely before slicing (this is the hardest part, but it matters!).

Tips for Success

Your starter should pass the “float test” (a small piece floats in water)
Don’t rush fermentation—this is where flavor develops
Sticky dough is normal—avoid adding too much extra flour
Every loaf gets better with practice

Why You’ll Love This Recipe

This sourdough recipe is simple, flexible, and perfect for beginners. It doesn’t require complicated techniques—just patience and consistency.

Sourdough baking is less about perfection and more about learning the rhythm. Once you get the feel for it, it becomes second nature.

Final Encouragement

Your first loaf doesn’t have to be perfect to be worth it.

There’s something deeply satisfying about creating bread from just a few simple ingredients. Take your time, enjoy the process, and don’t be afraid to try again.

You’ve got this 🤍